Another recipe by the Belgian paleo guru Pascale Naessens.
Although she never uses the P word in her cookbooks, her recipes are inspired by the same pure, healthy whole food principles. Fully recommended! I believe at least some of her books are translated in english.
Incidentally, she and especially her much older husband Paul look just a teensie bit younger than they are:
She’s 45 and he’s 69. Look at him! Of course, this is pure coincidence. It couldn’t have anything to do with their diet, of course.
Well, I don’t mind seeing for myself, especially since her food is quite delicious and easy to prepare.
So now, without further ado:
Belgian endives and root celery with chicken meatballs on skewers
Again, things could not be simpler. If you own a food processor, that is!
You need: said food processor – chicken fillets – mushrooms – garlic – parsley – endives – root celery
This is what you do:
- Process chicken and mushrooms with garlic, parsley, olive oil, pepper and salt into minced meat. The result will be nice and sticky, no need for eggs.
- Roll into medium sized meatballs.
- Stick’m on skewers.
- Fry the balls in a pan on low in butter or olive oil, for about 20 minutes or until they are done.
- Chop up the endives and root celery.
- Fry root celery in butter or olive oil first, for about twenty minutes.
- Add the endives about ten minutes in, since they don’t take as long to cook.
- Put a lid on them and check every once in a while.
- Season with salt, pepper and serve with the chicken skewers.